Hill is one of seven living Black Hat Chefs in Australia[1][2][3] and is a "2004 Pioneer" amongst Les Toques Blanches (lit.
Following that, he was employed by the William Angliss Institute of TAFE in Melbourne as a commercial cookery teacher in 1971,[5] where he eventually lead a teaching staff numbering more than thirty personnel in the foods department.
[7] 1994 saw Hill's induction into the National Association of Foodservice Equipment Suppliers Hall of Fame, where he was "acknowledged for contribution as an educator" within the hospitality industry.
Hill was the owner-operator of Rosehill Lodge, an externally rated five-star bed and breakfast for "foodies"[9] which was twice acknowledged as a finalist in the 1999 and 2000 Victorian Tourism Awards.
Hill was awarded a Churchill Fellowship in 1988,[10] and has coauthored the only technical book on the topic of margarine and butter sculpture.